Great for Winter! Creamy Mapo Chinese Cabbage!

Great for Winter! Creamy Mapo Chinese Cabbage!

How about a Chinese dish with Chinese cabbage?
Garlic and ginger will warm you right up.
I buy whole Chinese cabbages during the winter and make mapo Chinese cabbage often!!

Ingredients: serves 2 to 3

Ground pork
200 g
Chinese cabbage
Vegetable oil
1 tablespoon
1 clove
1 piece
Green onion or scallion
200 ml
1 teaspoon
1 tablespoon
★Soy sauce
1 tablespoon
1 teaspoon
1 tablespoon
1 tablespoon
1 tablespoon
Sesame oil
1 teaspoon
Green onions
to taste


1. Mince the garlic and ginger, and heat in a vegetable oil-coated frying pan until fragrant (cook slowly on low heat).
2. Once fragrant, add the minced meat and cook on medium heat. When the meat has cooked through, add the minced onion. Then add the ★ ingredients and boil.
3. Add the white part of the Chinese cabbage, cut into bite-sized pieces. Once it's become transparent, add the rest of the cabbage. Boil until the cabbage wilts.
4. Dissolve the katakuriko in an equal amount of water (not listed) and mix in once the cabbage has wilted to create the creaminess. Lastly, add sesame oil for fragrance and it's complete!
5. Transfer to your serving plate and top with green onions! Eat with a Chinese soup spoon.
6. Arrangement: I used the leftover mapo Chinesecabbage, combined with beaten eggs and made an omelette. I recommend it.

Story Behind this Recipe

Since my Mapo Daikon Radish was well-received (Recipe ID: 2025755), I'm releasing a Chinese cabbage version.
It's just as good as mapo tofu and mapo eggplant!